Summer weather continues apace here at Chez ninkasi23. I have been doing less cooking lately due to the fact that by 2pm it’s been over 90° and even with AC I have absolutely no desire to fire up the stove or oven or even do a lot of prep. But I have made some nice salads and made good use of the microwave for tasty leftovers. I had (and still have) lots of ideas for WFD diaries but didn’t have good pics! So, while going through what I do have good pictures of I was reminded of this:
Grilled Squash and Sausages with Sauce Verte
From Serious Eats
When I made it last summer I posted the picture in a comment here: www.dailykos.com/…
I wanted to diary it at some point but I never did!
So even though it’s not quite zucchini season yet I’m sharing it now so you have it when needed!
from Kitchen Garden Cookbook: Celebrating the homegrown and homemade by Jeanne Kelly.
Ingredients
Sauce Verte
- 1/3 cup (1 ounce/30 g) packed fresh basil leaves
- 1 green onion, coarsely chopped
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh oregano leaves
- 2 teaspoons Dijon mustard
- 1 clove garlic, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 pounds (1 kg) summer squash, such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 6 French garlic or hot Italian sausages, about 1 1/2 pounds (750 g) total weight
- 2 tablespoons fresh flat-leaf parsley leaves
Directions
1. To make the sauce: In a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)
2. Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.
3. Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fluid ounces/80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.
4. Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table.
Now if you are looking for another spectacular summer squash recipe to keep around this is a bit of hot work under the broiler but it is so tasty! This would be a great side salad at a party too because it is good at room temp!
Broiled Summer Squash in Agrodolce with Corn and Avocado
-”Acid doesn’t just pair well with sweetness, it also goes perfectly with fat (think of sweet, sour, and fatty duck à l'orange). To that end, I also add creamy cubes of nearly ripe avocado. I think of the following dish as “salad” or even a condiment, and I often serve it over simply grilled fish. This agrodolce has got everything, from the firm bite of well-cooked squash, the saccharine burst of sweet summer corn, and the smooth cool flesh of an avocado. Plus, any recipe that employs the one-two punch of sugar and vinegar truly makes for la agrodolce vita...you know, the sweet-and-sour life.”
-Michael Harlan Turkell, Serious Eats
So, tonight we are having “Sausage Night” which is a simple and easy sausage and cabbage dinner with rice. Mark reads a blog by Merlin Mann and picked up this recipe and enjoys making it. It makes a ton too so the leftover sausage and veg can be turned into a quick hash with some potatoes, or a frittata, etc. What’s for dinner at your table? Got any good tips for zucchini? I have a black zucchini plant in a large container on my patio this summer so I’m hoping I will have enough to make some pickles!
If you would like to write about food, cooking, recipes, etc. we would love to read it! What’s for Dinner? (or WFD) publishes every Saturday at 4:30pm Pacific/7:30pm Eastern. Have a look at our upcoming schedule and send me a message if you want an open date!
WFD Schedule
Date
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Post #
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Diarist
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06/22
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13.50
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esquimaux
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06/29
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13.51
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OPEN
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07/06
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13.52
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OPEN
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07/13
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14.01
|
esquimaux
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07/20
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14.02
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OPEN
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07/27
|
14.03
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OPEN
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08/03
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14.04
|
esquimaux
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